cat lover
07-13-2008, 06:43 PM
1 1/2 cups flour
1 cup sugar
1 1/2 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 1/2 tbsp lemon juice
5 tbsp vegetable oil
3/4 cup water
1/2 cup peach puree
1 1/2 tsp vanilla
TOPPING
1/4 cup margarine
1/4 cup brown sugar
2 ripe peaches, sliced
In a small saucepan melt brown sugar and margarine for the topping on medium lowtill the sugar is completely dissolved. In a 9" oiled cake pan, pour the topping mixture in the bottom of the pan. Arrange sliced peaches over the topping mixture making sure the entire bottom of the pan is covered. Mix flour, sugar, baking soda, nutmeg, cinnamon, and salt in a bowl. In a separate bowl, thoroughly mix the lemon juice, oil, water, peach puree, and vanilla. Pour wet ingredients over dry ingredients and quickly stir together until just combined batter will be thick) pour batter over the arranged peaches evenly. Bake at 325 in a preheated oven for 40 to 50 minutes or till top feels slightly firm. Let the cake cool for 10 to15 minutes and use a knife to loosen the edges hold a plate firmly over the pan and flip over.
1 cup sugar
1 1/2 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 1/2 tbsp lemon juice
5 tbsp vegetable oil
3/4 cup water
1/2 cup peach puree
1 1/2 tsp vanilla
TOPPING
1/4 cup margarine
1/4 cup brown sugar
2 ripe peaches, sliced
In a small saucepan melt brown sugar and margarine for the topping on medium lowtill the sugar is completely dissolved. In a 9" oiled cake pan, pour the topping mixture in the bottom of the pan. Arrange sliced peaches over the topping mixture making sure the entire bottom of the pan is covered. Mix flour, sugar, baking soda, nutmeg, cinnamon, and salt in a bowl. In a separate bowl, thoroughly mix the lemon juice, oil, water, peach puree, and vanilla. Pour wet ingredients over dry ingredients and quickly stir together until just combined batter will be thick) pour batter over the arranged peaches evenly. Bake at 325 in a preheated oven for 40 to 50 minutes or till top feels slightly firm. Let the cake cool for 10 to15 minutes and use a knife to loosen the edges hold a plate firmly over the pan and flip over.